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Our head chef Danny Barter, has kindly shared his recipe for our popular Warm Chocolate Brownie at The Whale’s Tail Restaurant. “We make a brownie that’s rich and super fudgy which is suitable for coeliacs. A great brownie is the one that you love the most, we put all our love and care in to each batch we make.”

I N G R E D I E N T S

2 tbsp Sunflower oil 567g butter 925g dark chocolate roughly chopped 11 medium eggs 575g sugar 4 tbsp golden syrup 2 tbsp vanilla seeds/extract 250g ground almonds

M E T H O D

Heat oven to 165C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.

Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little. Beat the eggs and sugar together using an electric whisk for 8–10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30–35 mins. Leave to cool a little in the tin before cutting into 12 squares.

S E R V I N G

At the Whale’s Tail Restaurant in Clonakilty we serve this delicious treat with; Almonds crackling praline, milk chocolate cremeaux & cherries. But in the comfort of your own home, decorate it with mixed berries, ice cream or whatever you desire.